Ingredients
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1/3
-
2
-
1/3
-
1/8
-
600
-
1
-
-
-
-
-
-
-
-
-
Directions
Chocolate Custard Low Points, This recipe is from BHG Low Fat Food 1995 The whole recipe is 8 1/2 points, and serves 6 – that’s 1 1/2 points per serve Tastes as good as the WW Instant Chocolate Pudding sachet dessert I have used Splenda instead of sugar to keep the points low Whole recipe has 1 gm fat , Very healthy, as written, but not very tasty I doubled the ccoa, as suggested by another reviewer, then tasted it when it was finished Still not very tasty used a trick from another recipe and tossed in a chunked up chocolate bar, which melted and I stirred it in Tastier, but killed the healthful factor
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Steps
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1
Done
|
Combine Splenda, Cocoa, Cornflour and Salt in a Heavy Based Saucepan. |
|
2
Done
|
Stir in the Milk, Beat Together Well. |
|
3
Done
|
Cook, Stirring Over Medium Heat Until Thickened and Bubbly. |
|
4
Done
|
Continue to Cook For 2 Minutes, Stirring Continuously. |
|
5
Done
|
Remove from Heat and Stir in Vanilla. |
|
6
Done
|
Pour Into Six Dessert Dishes and Refrigerate. |
|
7
Done
|
Serve With Fresh Fruit. |
